Description
Savory chorizo and sweet potato delight brings Mexican-inspired comfort to your dinner table with bold spices and hearty ingredients. Rustic flavors meld perfectly, creating a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 200 g (7 ounces) chorizo, sliced
Vegetables:
- 1 large onion, diced
- 2 large garlic cloves, finely chopped
- 450 g (1 pound) sweet potatoes, cut into bite-sized cubes
- 100 g (3.5 ounces) baby spinach
Liquids and Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 x 400 g (14 ounces) can chopped tomatoes
- 1.25 liters (5 cups) vegetable stock
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat, then carefully sear chorizo slices until they develop a crispy golden exterior, releasing their rich, smoky flavors. Transfer the chorizo to a side plate, reserving the flavorful oil in the pot.
- Gently sauté diced onions in the residual chorizo-infused oil, allowing them to become translucent and softened, creating a fragrant base for the dish.
- Introduce minced garlic and fresh rosemary to the pot, stirring quickly to awaken their aromatic essence without burning.
- Pour in chopped tomatoes, cubed sweet potatoes, and vegetable stock. Elevate the heat to trigger a robust boil, then reduce to a gentle simmer, allowing the ingredients to meld and sweet potatoes to tenderize.
- After approximately 20 minutes, partially mash some sweet potato chunks to create a luxurious, velvety texture that enriches the soup’s consistency.
- Reintroduce the crispy chorizo to the pot, then gracefully fold in fresh baby spinach leaves, letting them delicately wilt and integrate into the warm mixture.
- Season with salt and freshly ground black pepper, tasting and adjusting to ensure a perfectly balanced flavor profile before ladling into serving bowls.
Notes
- Perfect for chilly evenings, this hearty soup combines spicy chorizo with creamy sweet potatoes for a satisfying meal.
- Crispy chorizo adds amazing texture and rich, smoky flavor that elevates the entire dish.
- Mashing some sweet potatoes creates a naturally thickened, velvety consistency without adding extra cream.
- Rosemary brings an earthy, aromatic touch that complements the spiciness of the chorizo beautifully.
- Baby spinach provides a fresh, nutritious boost and vibrant green color to the final presentation.
- Easily adaptable for meal prep, this soup tastes even better the next day as flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 30 mg